Calibrating a food-grade thermometer

Every ice cream store owner should have a food grade thermometer on hand that has been calibrated. For food safety reasons, and to offer your customers top-notch quality products, knowing your serving temperatures is very important.

There are two basic types of food-grade thermometers: analog or digital. I have been using an analog food-grade thermometer for years and rely upon it.

Analog thermometer

Digital thermometer

To calibrate your thermometer you will need a cup of ice water and the sleeve or sheath that came with your thermometer at time of purchase. Your cup of ice water will help determine what 32°F (or 0°C ) is for calibrating your thermometer.

Place the thermometer in the cup of ice water for 2 to 3 minutes and check the reading on it. If the thermometer reads 32°F, then your thermometer has a true temperature reading and you don’t need to do anything more.

Insert the thermometer into the sheath

Let the thermometer sit in ice water for 2-3 minutes

Use built-in hex to adjust the dial as needed

If the reading on your analog thermometer is not quite at 32 degrees, insert it perpendicularly into the hole on the side of the sleeve or sheath that came with your thermometer and use the built-in hex to adjust the dial so the arrow points to 32°F.

You have now calibrated your thermometer & are ready to test the temperature of the products you serve in your store.

See also: What to do when your soft serve ice cream is too soft of too hard

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